Red Lentil pasta colour intensity: 8 Lentil germplasm using colourimeter in 2024

Overview
Objectives
  • Evaluate the red colour intensity of dough and boiled pasta obtained from previously analyzed dehulled seed and milled flour.

  • Quantify the stability of red colour intensity from the original dehulled seed through processing to the final boiled pasta.

Parent Research Study
Effect of genotype and environment on colour stability of lentils through processing to dehulled seeds, flour and food products
Germplasm
Germplasm Genus
Lens
Germplasm Scientific Name
Lens culinaris
Germplasm Collection
W6 27760, CDC KR-1, CDC Redberry, CDC Robin, CN 105604, ILL 213, PI 612875, ITACA
Phenomics
Key Measurements
Boiled pasta CIE L*, a*, and b* scores
Experimental Design
Experimental Site Locations
  • Sutherland, Saskatchewan, Canada
  • Rosthern, Saskatchewan, Canada
  • Osimo, Ancona, Italy
  • Montemurro, Potenza, Italy
Timepoints
  • 2023
  • 2022
Experimental Design

  • Field trials were arranged in a Randomized Complete Block Design (RCBD) with seed for this experiment being taken from: Lentil Red cotyledon intensity: Lentil germplasm over 8 site-years in 2 macroenvironments from 2022-2023 using BELT.

  • Seeds from all replications within a site-year where combined for each genotype. Whole seeds were collected at maturity and dried at 45°C until a moisture content of <13% was reached. Clean, dried seeds were dehulled using a Satake TM05C huller and finely ground using a Udy cyclone sample mill through a #60 mesh size (0.25 mm). Flour samples moisture content was measured for each sample using a 1.2g subsample, baked for 2h30m at 130°C and dessicated for 1hr.

  • Pasta was prepared and cooked according to the following steps:

    1. 200g lentil flour was mixed in a KitchenAid bowl at the lowest speed
    2. Hot water at 80-85°C was slowly added and mixed for a minimum of 5min. Extra water was added occassionally when the dough looked dry or lumpy.
    3. Dough rested for a minimum of 15min.
    4. It was flattened with a roller before being passed through a KitchenAid pasta attachment to be rolled to the pre-set thickness settings 8, 6, and 4.
    5. Five pieces of pasta were cut using a mould cutter for each dough sample.
    6. The pasta pieces were cooked in boiling water for 5min.

  • A Minolta Chroma Meter CR-400 was used to record L*, a*, and b* scores of each boiled pasta sample with a colorimeter setting of Illuminant C and observer angle of 2°. 

Attribution
Researchers
Data Collector
Sarahi Viscarra
Data Custodian
Data Curator
Associated Datasets

Boiled Pasta CIE L*, a*, b* scores (Excel, TSV)

This dataset consists of the CIE L*, a*, and b* scores for boiled pasta samples. Flour samples used to make pasta were obtained from seeds grown in this linked experiment: Lentil Red cotyledon intensity: Lentil germplasm over 8 site-years in 2 macroenvironments from 2022-2023 using BELT. Seeds from all replications within a site-year where combined for each genotype, dried, cleaned, dehulled and ground into the flour samples. Samples were measured with a Minolta Chroma Meter CR-400 with a colorimeter setting of Illuminant C and observer angle of 2°.

Funding
Research Organization
Funding Grant
EVOLVES: Enhancing the Value of Lentil Variation for Ecosystem Survival
  • Kirstin E Bett
  • Albert Vandenberg
University of Saskatchewan

2019-2023

Mitacs Accelerate Grant (IT29802)
Kirstin E Bett
University of Saskatchewan

2022-2024